I am sort of the Queen of Scrambled Eggs. It sounds like an odd title to give oneself, but once you’ve tried my scrambled eggs you too will want to anoint me into the Kitchen Kingdom.
These eggs are both buttery, creamy and cheesy whilst containing absolutely no butter, cream or cheese. Of course you can add any of the above to make these even more decadent, but honestly these stand out and are quite rich all on their own.
It seems like an odd recipe to share, since there isn’t too much of a recipe. More like me whispering a secret into your ear so you too can know the mystery behind the best Buttery Made With No Butter Scrambled Eggs.
Best Buttery Made With No Butter Scrambled Eggs
You Will Need:
- 1 dozen good quality eggs. I can not stress the importance of this. If you don’t use organic-free range, your eggs just simply are not going to taste as good.
- Some sort of non-stick spray situation for your frying pan.
- 1/3 cup whole milk (this is optional-you can also oddly add water to eggs which makes them fluffy-but I prefer whole milk for the richness.)
- Salt and pepper to taste.
*This recipe is for three people and we all like to eat a lot of eggs, so feel free to adjust your egg amount accordingly.
Spray your non-stick pan with whatever non-stick spray situation you have handy. Turn on stove heat to just low, like the lowest it will go on the thermometer (above a simmer but lowest heat.) On my ghetto stove in my apartment this would be a “2”; otherwise our house smells like gas and I fear for our lives.
In a bowl crack seven eggs. Don’t ask me why I use seven for three people, but I do. You can adjust this for how many eggs you like to consume and how many mouths you have to feed.
Add milk to eggs, I like to add about 1/3 cup whole milk for seven eggs. THIS IS NOT NECESSARY, but I feel like it does add a creamy-richness. Whisk those babies like you’ve never whisked before or at least until you have a nice frothy-light-yellow egg batter to work with. Sprinkle in some salt and pepper and pour into your just barely-heated frying pan.
Now here comes the bit arduous laborious part. You must stand and stir and pull away from the edges for about twenty minutes. People are going to come into the kitchen and want to distract you. Your arm is going to get tired and you are going to get bored. You will want to turn those sloth-slow eggs up to medium and get the job done! Yet, fight this urge. Use all will power you’ve ever had. This is truly the key to getting creamy eggs. The higher the heat the dryer the eggs. Keep em low and sadly very. very slow. Normally it takes about twenty minutes depending on how “wet” or “well-cooked” you like your scrambled eggs.
Serve and let people salt and taste them to their liking. Now be called King or Queen of Scrambled Eggs. God Save the Queen!